Dandelion Potato Gratin

Ingredients

• 500 g young organic dandelion
• Salad salt
• 1 bunch spring onions
• 300 g ripe tomatoes
• 6 tbsp Olive oil
• 1 red peppercorn
• 0.13 l white wine
• 50 g breadcrumbs
• 5 garlic cloves
• 1 handful parsley
• 500 g potatoes (mostly firm-cooking)
• 100 g grated Pecorino

Instructions

1. 1.

   Preheat the oven to 180°C.

2. 2.

   Wash, clean and cut the dandelion stems into ~3 cm pieces. Blanch in boiling salted water for 1 minute, drain and shock in ice water. Slice spring onions thinly; cut tomatoes into wedges. Heat 2 tbsp oil in a pan or pot and sauté spring onions with tomatoes. Add peppercorns, pour in wine, lightly salt, and simmer for about 15 minutes.

3. 3.

   Toast breadcrumbs in a dry skillet while stirring, place them in a bowl, peel garlic and press it in. Wash parsley, shake dry, finely chop and add. Mix well.

4. 4.

   Peel potatoes and slice thinly. Combine with tomatoes and dandelion. Layer alternately with breadcrumb mixture in a baking dish, topping with more breadcrumbs. Drizzle remaining oil and sprinkle Pecorino on top. Bake for about 1 hour and 15 minutes. If needed cover with foil; serve hot.